candy, which should be like this and there are three legionnaires - this is a bust with already a value. what do you think, if we are talking about our pro-russian hockey, if we are talking about young people, then we should let them play and give them the opportunity. yes, as it used to be in good times, there are two leading links, the third is the middle link between the leader. and this, well, here it should be somewhere there and there are young guys who should study for a year or two. this is what the team consists of, my opinion, even in the current realities, it has not changed when we we are talking foreigners. come on five. give me three or there were offers. let's open the league in general, well, about opening the league from religion. let's go before the sanctions, yes, before we were removed from the international arena. there was such a negative experience, i don’t remember what years, but i know for sure that in germany

when they opened their league they poured in, foreigners flooded all the teams began to compete with each other and the german hockey team almost went downhill. they refused to make a limit on this. again we must uh clearly understand that they play important roles in the team. they bring results. yes, but they take. uh, hockey, let's say time, yes, on the ice of russian hockey players who have one foot in our team, that is, it turns out here, we give legionnaires so that they bring results in the team, but we cross out some hockey players and do not give them a full-fledged games, that is, to suffer here , may already be combined, but the club receives dividends correctly, while, of course, good quality, to put it mildly, everything is in order, and this hockey player’s team already

there won’t be ours, so i probably wouldn’t say that three or five. i would start talking about what positions these players play and what the club can do to ensure that candidates in the national team get full time. we talked about this a lot, right? well, we don't , we don't want middle- class foreigners to come. we want the stars to come. it's great. they make. the result is that young people learn from them 2 yes, but foreigners do not care what will happen tomorrow with russian hockey. this year we have teams, who played without foreigners ak bars lokomotiv please means enough we have athletes who can show the result on the other hand, ak bars can afford shipachovka gorlitsky and radulov, who gives this result. well, again, let’s do this, uh, he’ll go away. eh, radulov will leave, shipachev will leave,

just like the turtledove will leave. semyonov is all the players who are visiting. i, as a striker , will not play in the final. who will play them? i don’t know, that is , the ak bars development vector system today, like me his vision is to win the cup today. yes, what will happen tomorrow? i don't know. yes, we have promising young people, like voronkov. yes , we have safons there. yes, we have them, but tomorrow they will leave for the nhl. who will remain to play? therefore, the development vector of kazan ak bars is to constantly buy certain hockey players above the average level of stars there, or, well, our russian wells, who are in the national team , so that they show results. then why do you need a school? you run a school. you have built so many skating rinks for your youth there is nowhere to go to lokomotiv where the eldest played. now the youngest is playing. here the vector of development is a little bit, another they have a school from a school from this one comes recharge. yes

, they take them. they buy, but they buy them pointwise, but at the same time, lokomotiv has no result, 100 years already. and this is, uh, the problem is probably not the hockey players themselves in that system . every year they have new coaches. each has been there for a year and a half. yes, the coach has come to the old yeast. he worked, then he didn’t show him anything to remove it, how it turns out, like the development director is like that, but at the same time the boys nowhere to go people don't win. yes, plus er, plus. eh, again we are talking about the same young people returning. yes, just the system when there is no place in the team they are sent to the major league and many of them in this major league remain at the level that we came to, therefore, we say that it is a good school. good youth, but there is nowhere to play, because, uh, they take certain hockey players under the result. well, in the final, but returning to the topic of confrontation between the two sports of football hockey, in your opinion. why hockey is not

football, what does it have, what does football not have? or vice versa, probably more. i don’t even know, i don’t communicate much with football players. now, yes, we used to once when we lived at the base in cska, there was football on the second floor in arkhangelsk, we were on the third one, we had more communication than some kind of there, well, we shared our impressions. i don't know, it's just hockey for me. he is closer. it is a more contact sport. there are fewer people there. there is probably more opportunity there to prove yourself as a leader , well, in my understanding. no offense to the football players. yes, they also have an understanding, of course, they have their own leaders, but in hockey, it was probably easier for me to prove myself, because after all, football is a playground , you understand that there are 60 that you need to run through. here, after all, sixty to 30 is the maximum. yes, that is, here, er , it was probably more convenient for me personally. hmm,

to play according to the content according to the structure. but this is the same sport as hockey. yes , you can probably take any sport here, because in any sport, athletes, before competing. they are getting ready. they're getting ready hard heavy undergoes three functional loads, physical loads, psychological loads. yet again. it is you who should be able to immediately rebuild after a loss, that you will go out on the ice again the day after tomorrow and you should already forget it all in any sport. they are probably the same in this way, they are similar in this way. thank you very much for visiting the hockey not football program. this is a podcast on first my name is denis kazansky for now.

hello this is a podcast of a chef on wheels and today i am vladislav piskunov and my colleague viktor beley is a moba chef of restaurants russian cuisine, let's talk about russian russian cuisine, of course, about unpacking and, probably, we'll talk about our journey in the cook on wheels program. who did you go with? we went together with max kolpashnik, and we had nizhny novgorod and created it there. eh, the most important thing is that they are russian cities. there i was in the same place, rostov veliky and kostroma, that is, we went straight through central russia and deep into the depths . in fact, i think that this is a super-project that really needs to be continued as in this project, of course, we besides sights, and we show products showing some traditions and talked about , uh, how it can be prepared? what

can you eat with? we communicate with people. here i am for myself a lot. i found out this week, although it would seem. i’ve been to kostroma 100 times and to rostov two hundred times and still learned a lot of new things. by the way, after the trip, i didn’t return. i called my wife home, and she and the children came to me in rostov by car and we lived there for a while and then went to kostroma and plyos, that is, as far as it was interesting for me to film, how interesting i saw that uh hmm called the family. and we stayed there for another week. it's good actually. this, it seems to me, is one of the problems that in russia, unfortunately, i have a very specific attitude towards russian cuisine. if we compare, that is, with the projects of other uh, countries of the world, respectively, there you go to a restaurant where they cook, for example, uh, sushi, rolls. and that is, most likely, there will be sitting there, the japanese are there, or if this is china

, the chinese are there, respectively, on the other side. that is, it will be like cooking pasta. there will be italian pizza there, but if we go to a russian restaurant, and we invite our local friends there. accordingly, they say, why let's go somewhere better and eat something interesting , that is, uh, what is actually russian cuisine, because it's cut interesting, because we haven't eaten enough yet, we have people yet and it’s not pizza, not sushi in moscow, maybe in st. petersburg they’re already full, they already want it, but there’s a trend to remember some kind of return to the roots. eh, what was before, try some, and the classic and unusual dishes from there can be said to be ancient and again cooked on fire, cooked using some, and then cooked in interesting ways. that is, the same thing now. what is popular in europe there is all fermentation. e dehydration, that is, like a gram of such fashionable words, that is, my grandmother has been generating comments all her life. yes, that is,

the only thing i didn’t know was that the dacha had a dryer that was standing, the sun, it was sushi. there were all sorts of vegetables and everything was fermented with cabbage and cucumbers and berries and fruits, and now it’s fermented with the fashionable word fermentation and the young cooks agree. they uh fermentation. you study from yes foreign books. yes, i’m not at my grandmother’s, but then i always say that making russian cuisine popular in russia can be one way. we must first make it popular abroad, and then in a week it will instantly become popular here; there are no prophets in their own country, especially in our own country. unfortunately. yes, i had time, in my opinion, in 1818. we were in denmark and talked there with klaus meyer, a famous person in restaurant circles. naturally, he said russian, if new york, accordingly, russian cuisine. new black , that is, there is a stir there, that is

, there is some kind of definite, probably, uh, demand for something new. oh, russian cuisine is, uh, multifaceted, not fully revealed, that is, our chefs who went there with the help of all sorts of festivals and tours. they performed there. probably anyway. they can say so a little in advance, then they gave me a try. uh, and uh, since such a deception happened, that is, they want to find out, but the problem here is victor . to be honest, we don’t have anyone in particular, but you can reveal russian cuisine according to thieves on your fingers. i don’t know one at most two hands, well, who is who? i could, and not just popularize it there, just demonstrate it. in my opinion. eh, well, it’s knowing that then you need to at least flip through a couple of books, at least diagonally. that's how it is about books. uh, t-, uh many book writers wrote, i had an interesting story: i was invited to

france on tour to put my menu in a restaurant. and the menu accordingly, so that it would then be there in the future and it would be valid for 6 months and such an incidental situation happened when they asked me, do you have your own book of recipes, which you have already published and i, well, how about it no, i’m still working on it, but i haven’t released it. i know you have a lot of books. eh, that is, what is it like to be both an author of books and chef and historian, well, most of his cookbooks. i wrote before i became a chef, a practicing chef, of course. he is so busy that he certainly has time for writing. well, practically no, yes. the most important thing about my book of russian cuisine is that i wrote this three-volume book. and i wrote already when i was a chef. here, sorry for the pathos. yes, i am not a person prone to pathos, but nevertheless. i had this feeling, but if now i don’t do it, then who else did it,

well, that’s it, no one else will do it and these are the ones 260 recipes that i have described dishes there, why it’s not just a recipe , it’s all there and the stories are all there, but i wanted to somehow pass it on to someone. yeah, but, unfortunately, i notice that many chefs are culinary specialists. i know they have my book, yes , but they didn’t leaf through it. so you start to communicate and talk, and i answer questions. i understand that they put it on our shelf and everything is there and only concerns my books. this is anything about russian cuisine. they, well, looked through the pictures. it seems to me, in general, in principle, books are being read now. e units. and even those who, that is, buy them, are simply lazy. i also have a lot of books, and in fact , i often catch myself thinking, because, uh, everything

has become easier now. all of these are on the phone somewhere. that is , as if on the computer for a long time, that’s why there are no paper books. at least, i’m not the one buying it, because there’s some kind of chemistry in it, like some kind of, that is, i don’t know, some kind of direct buzz, so to speak, that is, i’m holding a book, i enjoy it , but i understand that it's hard, that you need to take it with you somewhere, even just now, recently, that is, i had a book there on marketing. i gave it as a gift and downloaded it for myself, and at the same moment it can be seen on your phone via email. if i also had a book, i understood that it would be easier for me, that is, i always carry a book with me on my phone. she's already wrinkled. i am like that. let me just give it to you, it will be nice, and here you write down your achievements. and i also have a telephone. i'm behind the chef's legs. after all, they have some kind of notebooks and scribble everything with a pencil, well, this, probably, as it were, that is, i call them old believers. but these are probably still not old believers, people who, that is, they seem to have, uh, a person who is very conservative, yes, in everything in everything. but

, uh, i’ve already forgotten how to write on paper, but about russian cuisine. that is, for me, when i was traveling through the regions, when i communicate with, uh, people who care about fate. eh, accordingly russians. uh, dishes of russian products, respectively, russian cuisine in general, then uh, they sometimes reproach me for using products from all over the world. i this is to argue that i am, in principle, a person who, uh, uses these products. same thing, i use words of foreign origin. and in my own conversation. that is, as it were, accordingly. we uh vocabulary is very wide and contains, yes. the kitchen is the same, that is, there is some kind of sauce and some spices. there are some products. i believe that we are in the process, that is, we are developing and well, no matter how you like it or not, that is, no matter how, you have to use it if you want to be in the trend in the whole world. it was always the same

in fact, we really love, and hmm, talking about the times of tsar pea yes, earlier than when they say, and before , i say everything, but when before, one thing, before yesterday, another thing, before there, i don’t know, before the revolution, something else case. uh, before peter i. that’s all different. previously yes, but even if they use such harsh words as before, otherwise before there were much more imported products of russian cuisine, even more than 100%, than now for the first time in russia, uh, they began to bring all kinds of persian straightness. for the first time , the best chinese teas were brought, and, well, russia has always traded and there have always been foreign products, always cooked in olive oil, now many too why do you cook with olive oil, and not with sunflower sunflower oil began to be made in russia only in the middle of the 19th century at the end of even the 19th century, and before that they cooked with olive oil on well , of course, in restaurants and taverns, expensive ones. yes, but still. eh, that is, there have always

been imported products, always under the tsar , right? that is, this is the tsarist era of historical materialism, and then, when they chopped everything off, they started cooking from what they had, and from what could be found , and in the understanding of modern russian people. well, the idea of ​​russian cuisine remains exactly the same as russian cuisine. it ’s so poor, and it cooks only from what i could grab, what i could find, but this is a certain, uh, very limited set of dishes. and unfortunately, you and i are forced to work. here are the runs of these misconceptions. well, that is, you can differentiate, that is, russian cuisine and soviet cuisine. of course, of course, soviet cuisine. it’s about the restaurant industry, you and i work in restaurants after all. it is, of course, an order of magnitude poorer than russian cuisine. well

, basically, there wasn't much. my dad also worked as a chef in a restaurant under the soviet union, respectively, if you want more, i ’ll say that he cooked and guess a very specific set. before there was a restaurant , you went everywhere, everything was the same. here are fresh cucumbers and tomatoes. it was restaurant food. that is, there are few people at home who had them, respectively. it was there some kind of sprats. there were some, and , of course, there was fish meat, that is, well, it was all an order of magnitude more modest. and now, when it comes to the products that we consume, about the fact that we have these opportunities, of course, i say that we live in a good time. that is, now there is everything, if you have a job, you can earn money. you can buy, in principle, everything, that is, especially in large ones. yes, of course, that is, well, it’s simpler in the regions, but still. there is also fresh milk there. there is milk dairy products, that is, sausages, chic ah, look, victor, if you still return to this topic of using imported products, uh, in russian cuisine, then there is

another side. uh-huh, there are, uh, imported products, which, uh, well, contradict the understanding of a russian person for something tasty and tasty. and here are the uses of these products. i think this is completely wrong. ugh for example. well for example, uh, hmm asian all sorts of things. well, look, that is, we have the far east, people live there very a lot of. it’s as if in vladivostok i always cry there, that there, of course, people there don’t sit down at the table without soy sauce, yes, that is, i’ve only just recently. so what, is this russian cuisine? well, you can call it regional russian cuisine. well, a bunch of quotes to instruct. well, really, of course, this is not russian cuisine , nothing to say. well, the baltic is the same, kaliningrad is there too. that is, it seems to have its own specificity. that is, she can, of course, of course, but look, i think that russian cuisine is still part of still a big european one. kitchens. you can argue with this, but

anyway, here is the understanding of a tasty russian person. and it’s still european. but i had one. e case when i was in stockholm and could not find the address of my hotel and ask the person. uh, to a pole who works there, i say to you here in europe, uh, and he says, but in russia it’s not in europe, and i’m such a straight stupor. such. he says, well, you are also europe, i am like that. well, yes, that’s why i think it can be used. uh, especially when you have restaurants when you want to be creative. yes, you can do anything, even if they used african products. yes , but if you still call this dish russian, well, yes, well, you should still think in general, yes, that is, well, again. you look , that is, here i am from, uh, including from your book, i took the recipe, and i read it and understood that this dish was in this form. now it’s hard to imagine in a restaurant. well, my book in general is home cooking, of course. well, that is,

for example, there is kulaga, yes, such a dish, which used to be a dessert, respectively, and uh rye malt with viburnum. uh, even in the form in which i have prepared it now, uh, but it raises questions from the guests. well, of course, that is, but when i cooked it in the original, they never ever served kulagu in russia, not in restaurants, nor in taverns, and it could not even occur to anyone, this is malted rye from the knee. well, it's not a restaurant. yes, every nation has restaurant food. and if the food is homemade no italian would agree to cook pizza at home. here you can imagine the italians who cook pizza at home, that is, in the heads of many russians, including, that is. well, how come they don't make pasta and pizza at home? well, i don't think there is an egg. uh, no japanese will. eh, at home you will agree to twist the rolls , it sounds funny, right? well, what can i say georgians

do not cook khinkali at home. uh, why prepare for the state duma? when it came out, here you go, but you need to understand that russian cuisine is also home cooking. and there is a restaurant kitchen interpreted. for example, hodgepodge - this is a purely tavern dish, and kulaga is not just homemade. this is a country homemade dish. it was the only source of sweet sugar, in fact, there was no honey insanely, dear, besiege rye, anyone can, in principle, put it on a match and that's it. moreover, you, uh, have a stove. yes, here is a happy one of the few lucky owners of a russian stove in a restaurant. here's how to make a restaurant dish out of kulagi. maybe i ’ll tell you later. for example, i make chips from kulaga. that is, as it were, we also cool the rye. eh, accordingly, after we hmm anyway. you can say this, uh, we cheer it up , add milk chocolate there, uh, accordingly, ah, we serve kalina with raspberries

with raspberry sauce and it turns out very interesting. uh, the russian taste remains. yes, the russian taste remains. this rye sweetness is one of the key, uh, tastes on which russian cuisine, in principle, is not really based. this is the taste of this sweetness, which is the aftertaste after eating real rye bread, not the borodino bread that is now in stores sold tinted yes, but rye bread remains in your mouth. here is the sweetness. here is one understanding. what is tasty and tasteless for a russian person? you give the japanese this rye. he probably won't understand. yes, and we understand, that is, uh, you can use any products you like. but most importantly, when you cook, i think it 's national food. this is what you have to follow and understand. and what is tasty and tasteless for this particular people? yes, the same thing, when i

participated in the competition and there was a main task cook, and not how tasty it is for you, but how tasty it is for the person who sits on the jury, who will evaluate you, because there are 14 people sitting there and all are chefs of their restaurants. they are the presidents of the bakidor association of each country, respectively. well, they really know about food, but for some it is africa, for others it is asia, for others it is europe, for others it is america , respectively, and for all of them tastes are different i want to say that victor is a participant in the most prestigious culinary competition in the world, and the bakur is very uh, he performed well. by the way yes, in fact, for the first time we made it through the european selection and took thirteenth place in the final. and it was like such a breakthrough, since we were 13 years before this. in principle, they didn’t participate there; in fact, after you returned, you were at my restaurant and didn’t come for dinner. i remember with some eyes that were

burning. yes, it was, uh, whipped, yes, in fact, that is, of course, that is, all these events, all the competitions, all the festivals in which we participate, which are now also, that is, held in russia, this is necessary to every boss. this is a definite way out of your comfort zone; you need to participate in the competition in order to change things up a little. well , you can say your usual life, your usual life, the way you come to work, you do the same thing and prepare dishes. you work with staff. but when you are at a competition, you are the staff and you, uh, well, he must show himself specifically, that is, not just in the team. but here you are , practically, one might say, alone, and please, here are some products for you. let's get ready there are, uh, on many chefs they cook already. well, that is, this is also a big problem: in fact, when you go to a restaurant in europe, when you have 10 restaurants, you are a brand chef of 10 restaurants, and it happens that these restaurants are in different cities in different countries, yes, there are

more planes you spend more time than in the kitchen. yes? are you a taxi driver or a tourist? that is, it’s like restaurants, too, when you go to various astronomical events and you have to really cook yourself. and this is where it matters. that is, too, that is, still not forget. uh, these are the processes, of course , a new menu is being developed. just me, but in the process of cooking, you can still say that you are returning to the basics. this is a cook on wheels podcast. i am vladislav piskunov and my interlocutor is victor biley. we are both chefs of russian cuisine restaurants and discuss issues related to our business with russian cuisine. well, i do not and have never participated in any culinary competition, but i often go on tour. uh, in different cities last year. traveled all over the country. well, from st. petersburg to vladivostok from sochi there, i don’t know to perm where there weren’t a huge number of cities there. yes, this is also partly stressful,

of course, you have to do it yourself. yes, you bring food with you, and part of it you make preparations. uh, and, as it were, well, that is , this makes it a little easier for you, but in any case, in every city there are some nuances and this often happens. well, as i understand it, you go, yes, kamchatka is even interesting, of course, to look at, firstly, it’s interesting to see how e is developing in russia analysis of restaurant cuisine is developing, it seems to me very quickly, literally lightning fast, sometimes you haven’t been to the city for a year. you won’t even know how the level has risen. uh, gastronomic level. this is approximately novgorod after the anniversary of the city of nizhny novgorod nizhny novgorod yes, after the anniversary it is a completely different city. that is, it is clear that it can be said, i just don’t know it like that at the marathon. so there they did it all beautiful and cool, that is, she wants to go there. i want to eat, the restaurants have risen. that is, as it were, yes in the level they've gotten a lot better and they're participating now. there, too, in these uh, all sorts of ratings and there are

prizes competing with them, because it would also be really cool to come. uh, ulyanovsky in ulyanovsky there are uh, delicious countries in kamchatka and there are cool places there, but there is a problem, here. uh, when we were in nizhny novgorod, uh, i always told the guys in your city there are river doors. there are practically no river fish. are you not using? that is, except for pike perch and pike, no one uses anything. that is, the same thing happens when you come to kamchatka and everyone knows about what’s on kashirka has crab, but it’s really a problem to buy it with him. uh, not so, just accordingly, if you still work in a restaurant, and you need the documents of this crab , then in general questions appear immediately there , it’s almost easier to buy an official crab from moscow. that is, it was so. i had dinner and urgently needed to fill the aquarium with seafood. we ordered groceries from moscow and had them delivered there. now it's already been a year. that is, it’s as if such a situation is also dealing with this issue there, however,

a very long time ago i was in vladivostok in business trip. eh, i go to some restaurant. um, i'm looking at the menu. well, and pike, of course, some local experiments. yes, and here i see sea bass. yes, i’m glad the waiter says, buddy, where do all this bases come from? he's so pacific ocean he's like where from from moscow to vladivostok well, it 's true it was a very long time ago, now everything is different there. here, well, the situation is that you come there, and the people are local, that is, there are specifics, uh, of resort cities. there are specifics. such cities as vladivostok, kamchatka, sakhalin, that is the locals want the bottom, and the tourists who are stressed. yes, in another way. me too. that is, when i was still doing my internship in estonia or other countries. eh, my friend's. that is, it’s like dima khalyakova, respectively, and he also explained to me that i make one menu for the winter, and in the summer when there are many more tourists. i 'm making a different menu. that is, this is how i talked with one cook all over the world. e

norwegians. he works on a cruise ship. and he also says, i cook one thing here, but at home. uh, when working on the shore, another completely local one needs one thing tourists need completely different. yes, it’s like that everywhere, in fact, this is not only the specifics of russia. but i think, thank god, that now domestic tourism is developing 100%. yes, and in such cities. eh, well, the key ones are not far from moscow, which are russian types there, nizhny novgorod kostroma yaroslava yaroslavl yes, you can uh a moskvich or a st. petersburg resident of another large city, he is going to kostroma , it is clear that he will not. there is a california roll. yes, and it needs kostroma cabbage soup, but, unfortunately, many of our chefs. they do not even know the cuisine of the region in which they live, therefore there are all sorts of surrogates. uh, start instead of learning your cuisine the cuisine of your region. yes , he begins to invent some kind of surrogates, like

the yaroslavl region. you thought some terrible ruffs some completely fish dumplings. for what? yes, in reality, that is, it happens that this is a not only that, they make it up. this is not a region at all. they came there because they have to work and they are forced to do it. come on i think, and instead of reading a book, he looks at, uh, what they are cooking in moscow or from somewhere else, that is, someone prompted and went. you, respectively, all work according to the same scheme. that is, a restaurant opens, the restaurateur takes the chef in his arms, they go to moscow or st. petersburg and go to restaurants to take pictures, then they come home to the region and cook about the same thing. here. eh, well, of course, the easiest way to raise a restaurant, yes, well, it seems to me that it’s not entirely true there, it happens that you come. eh, this happens to me. i came. uh, in gelendzhik i go to a restaurant, i see a dish there your menu. i understand that desert may be kind of nice that they are copying from

the other side. it's just that when they copy, it's much worse than the original, of course. it's not very good. sometimes friends who travel around armenia send me photos of restaurant menus. where it’s written, but i don’t remember, it’s either borscht, or something, or strap according to the recipe for sand. it’s nice, but ah, there are absolutely such cases, well, out of the ordinary, when it’s a restaurateur or a chef and just doesn’t hide it. eh, i had one guest sitting he called me in the restaurant. i went out. he says, i say from nizhny novgorod, i decided to open a restaurant of russian cuisine. i’m thinking about what to call it, then i named it the same as what my restaurant is called, here’s the menu, but what do they think? for what? here you go everything, so you started asking me how i say this, my friend. well, somehow it is. well, there is still a restaurant there with the same name.

eh, the dish, of course, is completely different. so you also need to be able to cook, among other things. here. uh, well, not hiding, just copying with copyright, too, here recently there was a case when a restaurant from nizhny novgorod also called itself there with the italian name i. do you cook french cuisine at all? why is this? well, so we decided, that is, well, in principle, a good name. well, i'm coming. in uh 2 months. i see that the name was changed, but apparently they were charged for this because i still shouldn’t be so impudent. well, there is such a disease, in fact, there is such a disease of copying. i understand from a business standpoint. this is probably the easiest way. yes, when you see a successful project and its you just take it to yourself. and this usually works. so it’s not only in russia , it’s us ourselves, that is, well, many restaurateurs, they do things in europe that believe in a cool project. they just take them there and drag them there. the boss says, look, let’s try and learn, then they come and actually there were projects in moscow, too, by the way, which were called directly by portuguese names, and someone writes,

like, in general, the guys know from this. it’s strange that they opened the same thing in moscow type, is it a franchise or what is it? well, that is, on the one hand, this is plagiarism, of course, on the other sides. i always when i attach on my course, copyright online. i'm talking guys. you know, uh, first you need to learn how to copy well? well, that is what needs to be done. that is, there is such a situation when you give a dish and speak. you need to repeat it, someone repeats them, and it doesn’t work out for him, but he tries, and someone takes it and immediately does it their own way and it turns out, it’s complete bullshit. i say, what are you? well, i decided here to replace fish with meat meat with fish vegetables with fruits and it turned out. that's what did it work why didn't it work? i say this. i explained it to you in russian. you take and copy, then over time you develop your own author’s style, but it doesn’t scratch the surface. yes, that is, here people do not understand elementary things, that is, here are the artists. they also copy first. first they copy, that is, they have such a direct

task, and then, that is, they have some kind of their own author's handwriting. they have their own style, respectively, and that is , on the one hand. i see, and now it's very long there are purely social networks, there are many different ones. eh, you see the pictures of the photos and the videos cool, that is, you would like this, but in the future you still need a little inspiration in your own way, and another thing in terms of analogy is that you copy things and make them worse and then display them and also note them there . just come honestly, here, i’m completely calm, for example, in the kitchen i let anyone in for an internship absolutely free, come and learn everything i know. i don't have any secrets at all. no, i'm very happy. uh, if somewhere in another city opens the restaurants cook there, and my food is, well, similar to my food, because everyone has their own style. yes , such happiness, that is, for the sake of it. as a matter of fact, we are working. well, yes, that's it, but when he starts poking like that without shyness,

uh, up to plus all that.